JP4827447B2 - Food heating dish - Google Patents

Description

  The present invention relates to a food heating dish for heating an iron plate, for example, in a restaurant, and cooking food, and providing the cooked dish to a guest seat in a state of being placed on the plate. is there.

  Conventionally, as this kind of food heating dish, an iron plate and a wooden saucer on which the plate is placed are provided, and the plate placed on the saucer is heated from below by an electromagnetic induction heater on the plate. It is known that the food is cooked and food is provided by a saucer and a plate (for example, see Patent Document 1).

  By the way, in the food heating dish, since it is necessary to increase the heat capacity of the plate in order to keep the provided food warm, there is a problem that the weight of the plate becomes heavy and a large force is required for cleaning the plate. .

As a food heating dish to improve this problem, a ceramic plate, a heat storage member in contact with the bottom surface of the plate, and a wooden tray on which the plate and the heat storage member are placed, and heating the heat storage member In addition to cooking the food placed on the plate, the cooked food is kept warm by a heat storage member, and the weight of the plate that needs to be washed is reduced (for example, Patent Document 2). reference.).
Japanese Utility Model Publication No. 5-511168 Japanese Utility Model Publication No. 7-27374

  However, in the latter food heating dish, the plate is heated by the heat transmitted from the heat storage member, so it takes more time to heat the plate than the former food heating dish, and the time required for cooking is longer. There was a problem. Here, even when the plate is made of iron, since the magnetic force from the electromagnetic induction heater is taken away by the heat storage member close to the heater, the plate is not heated by electromagnetic induction, and the time required for cooking cannot be shortened. .

  In addition, since the heat is transmitted from the heat storage member to the plate after the heat storage member is heated by the electromagnetic induction heater, and the food on the plate is cooked, the temperature of the heat storage member during heating becomes higher than the temperature of the plate. . For this reason, there existed a problem that a wooden saucer deteriorates early by heating a thermal storage member repeatedly.

  The present invention has been made in view of the above-mentioned problems, and the object of the present invention is that the plate can be heated in a short time and the deterioration of the tray due to the heating of the heat storage member can be reduced. Moreover, it is an object of the present invention to provide a food heating dish capable of reducing the weight of the plate.

In order to achieve the above object, the present invention includes a plate on which food is placed, a heat storage member in contact with the bottom surface of the plate, and a tray on which the heat storage member is placed, and from below by heating means using electromagnetic induction. In a dish for heating food that is heated and cooked food, the plate and the heat storage member are formed from a material that can be heated by heating means using electromagnetic induction, and the heat storage member penetrates the heat storage member in the vertical direction. At least one through hole for exposing the bottom surface of the plate downward from the heat storage member and at least one slit penetrating the heat storage member in the vertical direction are provided.

  Thereby, since a part of bottom face of the plate is exposed from the heat storage member, the plate is directly heated simultaneously with the heat storage member by the heating means using electromagnetic induction. Moreover, the temperature of the heat storage member when the plate reaches a predetermined temperature is lower than when the plate is heated by the heat storage member after only the heat storage member is heated by the heating means using electromagnetic induction. Furthermore, since the heated dish on the plate is kept warm by the heat storage member, it is not necessary to increase the heat capacity of the plate for keeping the dish warm.

  Since the plate is directly heated by the heating means using electromagnetic induction, the plate can be heated in a short time, which is extremely advantageous in providing quick cooking. Also, after heating only the heat storage member by the heating means using electromagnetic induction, the temperature of the heat storage member when the plate reaches a predetermined temperature is lower than when heat is transferred from the heat storage member to the plate. Therefore, it is possible to reduce the deterioration of the tray due to repeated heating of the heat storage member. Furthermore, since it is not necessary to increase the heat capacity of the plate for keeping food warm, the weight of the plate can be reduced, which is extremely advantageous in efficiently performing the plate cleaning operation.

  1 to 10 show an embodiment of the present invention. FIG. 1 is a side sectional view of a food heating dish, FIG. 2 is a plan view of the food heating dish, and FIG. 3 is a saucer on which a heat storage member is placed. 4 is a perspective view of the heat storage member, FIG. 5 is a plan view of the bottom side member of the tray, FIG. 6 is a bottom view of the top surface member of the tray, and FIG. 7 is a side cross-sectional view of the heat storage member and tray before assembly. FIG. 8, FIG. 8 is a side sectional view of the main part of the food heating dish, FIG. 9 is a side sectional view of the food heating dish when cooking, and FIG. 10 is a side sectional view of the food heating dish when serving food. It is.

  The food heating dish of the present embodiment includes a plate 10 on which food is placed, a heat storage member 20 that contacts the bottom surface of the plate 10, a tray 30 on which the heat storage member 20 is placed, a lower surface of the heat storage member 20, and a tray 30. And a pair of upper heat insulating members 50 provided between the upper surface of the heat storage member 20 and the tray 30.

  The plate 10 is made of a magnetic material such as a steel material, for example, and is formed so that the outer peripheral side extends obliquely upward. Further, the bottom surface is formed in a flat shape that can come into contact with the top surface of the heat storage member 20.

  The heat storage member 20 is made of a steel material and includes, for example, a main body 21 formed in a disk shape and two protrusions 22 extended outward in the horizontal direction from the outer peripheral surface of the main body. A through hole 21a penetrating in the vertical direction is provided in the central portion of the main body 21, and the through hole 21a has a circular shape having a diameter of 60 mm or more. A plurality of slits 21b are provided on the outer side in the radial direction of the through hole 21a at intervals in the circumferential direction of the through hole 21a, and the width dimension of each slit 21b is 1 mm or less. The protrusions 22 are spaced from each other in the circumferential direction of the main body 21 and extend in opposite directions.

  The tray 30 is composed of a bottom surface side member 31 formed so that the heat storage member 20 can be placed, and a top surface side member 32 fixed to the top surface of the bottom surface side member 31.

  The bottom surface side member 31 is made of a nonmagnetic material such as wood, resin, rubber, or ceramic, and a concave portion 31a is provided on the top surface. The concave portion 31a is formed along the shape of the lower surface of the heat storage member 20. The heat storage member 20 is placed on the bottom surface of the concave portion 31 a via the lower heat insulating member 40.

  The upper surface side member 32 is made of a nonmagnetic material such as wood, resin, rubber, or ceramic, and has an inner hole 32a penetrating in the vertical direction at the center. Further, the inner hole 32 a has an inclined surface along the side surface of the plate 10. That is, the movement of the plate 10 in the horizontal direction is restricted by the upper surface side member 32. Further, the lower surface of the upper surface side member 32 is provided with two concave portions 32b along the shape of the upper surface of each protruding portion 22, and each concave portion 32b is applied to the upper surface of each protruding portion 22 via each heat insulating member 50. Touch. Each concave portion 32b corresponds to the engaging portion shown in the claims.

  As shown in FIG. 8, the lower heat insulating member 40 is composed of a cloth material 41 made of carbon fiber, a sheet-like member 42 made of heat reflecting aluminum, and a heat insulating material 43 made of glass wool. The lower heat insulating member 40 has a shape along the lower surface of the heat storage member 20, and the cloth material 41, the sheet-like member 42, and the heat insulating material 43 are overlapped with each other. In this case, the end portion of the heat insulating material 43 is folded upward so as to surround the protruding portion 22.

  As shown in FIG. 8, each upper heat insulating member 50 includes a cloth material 51 made of carbon fiber and a sheet-like member 52 made of aluminum. Further, the cloth material 51 and the sheet-like member 52 are overlapped with each other. Each upper heat insulating member 50 has a shape along the upper surface of each protrusion 22 of the heat storage member 20.

  As shown in FIG. 7, the food heating dish configured as described above places the heat storage member 20 on the bottom surface of the concave portion 31 a of the bottom surface side member 31 via the lower heat insulating member 40, and the heat storage member. The upper heat insulating member 50 is placed on the upper surface of each projecting portion 22 of the upper surface 20, and the upper surface side member 32 is placed on the bottom surface side member 31 so that each upper heat insulating member 50 comes into contact with each concave portion 32 b of the upper surface side member 32 from below. The upper surface side member 32 is fixed to the bottom surface side member 31 with an adhesive and assembled.

  That is, each concave portion 32 b of the upper surface side member 32 engages with each protruding portion 22 of the heat storage member 20 from above through each heat insulating member 50. Thereby, the upward movement of the heat storage member 20 with respect to the tray 30 is regulated.

  In addition, when cooking the food, as shown in FIG. 9, first, the tray 30 with the heat storage member 20 assembled is placed on the electromagnetic induction heater IH, and the plate 10 is placed on the heat storage member 20. Is placed. At this time, the bottom surface of the plate 10 is exposed downward from the through hole 21 a of the heat storage member 20. For this reason, the bottom surface (H1 in FIG. 9) of the plate 10 is directly heated simultaneously with the heat storage member 20 by the electromagnetic induction heater IH. Thereby, after heating only the heat storage member 20 with the electromagnetic induction heater IH, compared with the case where the plate 10 is heated with the heat storage member 20, the temperature of the heat storage member 20 when the plate 10 reaches a predetermined temperature is lower. Become.

  Furthermore, since each slit 21b is provided in the heat storage member 20, the temperature of the vicinity of each slit 21b (H2 in FIG. 9) rises faster than the other parts by the electromagnetic induction heater 20. Moreover, since each slit 21b is formed so that it may extend in the circumferential direction of the through-hole 21a, a dimensional change in the radial direction of the heat storage member 20 due to thermal expansion can be reduced by each slit 21b.

Next, the food material FD is placed on the plate 10 heated to a predetermined temperature. Food F
Immediately after placing D, the food heating dish is removed from the electromagnetic cooker, and the food FD is cooked by the heat stored in the heat storage member 20 and the plate 10.

  Here, the heat storage member 20 is cooled by the outside air after being heated by the electromagnetic induction heater IH, but the lower surface of the heat storage member 20 is covered by the lower heat insulating member 40 and the tray 30, and the heat storage member 20 The upper surface is covered with a plate 10. Thereby, since the area of the part which contacts the external air of the thermal storage member 20 is small, the temperature fall of the thermal storage member 20 can be suppressed. In other words, the cooking FD is always cooked stably regardless of individual differences in the time from placing the food FD on the plate 10 until the food heating dish is removed from the electromagnetic induction heater IH and the temperature of the outside air. Can be done.

  Subsequently, when the cooked dish FD ′ is provided to the audience seat, the plate 10 and the heat storage member 20 are carried and held on the bottom side of the tray 30.

  Here, a lower heat insulating member 40 is provided between the lower surface of the heat storage member 20 and the tray 30, and an upper heat insulating member 50 is provided between the upper surface of each protrusion 22 of the heat storage member 20 and the tray 30. It has been. Thereby, the heat transmitted from the heat storage member 20 to the tray 30 is reduced by the heat insulating members 40 and 50, and the temperature rise of the tray 30 is suppressed.

  Moreover, since the heat storage member 20 has a small area in contact with the outside air as described above and can suppress a temperature drop of the heat storage member 20, the food FD 'is kept warm by the heat storage member 20 even during a meal.

  Thus, according to the present embodiment, the bottom surface of the plate 10 is exposed from the through hole 21a of the heat storage member 20, and the plate 10 is directly heated simultaneously with the heat storage member 20 by the electromagnetic induction heater IH. Compared with the case where the plate 10 is heated by the heat storage member 20 after only the heat storage member 20 is heated by the vessel IH, the plate 10 can be heated in a short time, which is extremely advantageous in providing quick cooking. is there.

  Moreover, after heating only the heat storage member 20 with the electromagnetic induction heater IH, compared with the case where the plate 10 is heated with the heat storage member 20, the temperature of the heat storage member 20 when the plate 10 reaches a predetermined temperature is lowered. Therefore, deterioration of the saucer 30 by repeatedly heating the heat storage member 20 can be reduced.

  Furthermore, since the bottom surface of the plate 10 is in contact with the heat storage member 20, the heat storage member 20 has a small area in contact with the outside air, and the temperature decrease of the heat storage member 20 is suppressed. Further, the dish FD ′ can be kept warm, and it is not necessary to increase the heat capacity of the plate 10 for keeping the dish warm. That is, the weight of the plate 10 can be reduced, which is extremely advantageous for efficiently performing the cleaning operation of the plate 10.

  Further, since the heat storage member 20 is provided with the plurality of slits 21b penetrating in the vertical direction, the temperature around the slits 21b rises faster than the other portions by the electromagnetic induction heater IH. That is, by disposing each slit 21b on the inner side in the radial direction of the main body portion 21, the temperature on the inner side in the radial direction of the main body portion 21 can be made higher than the outer temperature. Thereby, while being able to heat the plate 10 earlier, the temperature rise of each protrusion part 22 of the thermal storage member 20 can be suppressed. By suppressing the temperature rise of each protrusion part 22, the heat added to each concave-shaped part 32b of the upper surface side member 32 is reduced, and deterioration of the saucer 30 due to repeated heating of the heat storage member 20 is more effectively prevented. be able to.

  Moreover, since each slit 21b is formed so that it may extend in the circumferential direction of the through-hole 21a, a dimensional change in the radial direction of the heat storage member 20 due to thermal expansion can be reduced by each slit 21b. That is, by preventing the heat storage member 20 from warping due to heating, the heat storage member 20 and the plate 10 can be reliably brought into contact with each other, which is extremely effective in keeping the plate 10 warm by the heat storage member 20.

  Moreover, since each heat insulation member 40 and 50 was provided between the heat storage member 20 and the saucer 30, deterioration of the saucer 30 by heating the heat storage member 20 repeatedly can be reduced more.

  Further, since each of the heat insulating members 40 and 50 is formed by overlapping the cloth materials 41 and 51 made of carbon fiber and the sheet-like members 42 and 52 made of aluminum, the heat insulating members 40 and 50 are formed with the heat storage member 20 and the tray. It can be easily deformed according to the shape of 30 and is extremely advantageous in simplifying the production of the food heating dish. Moreover, since it consists of a combination of carbon fiber and aluminum, heat insulation efficiency is good, each heat insulation member 40,50 can be formed thinly, and it is very advantageous when aiming at size reduction of the dish for food heating.

  Further, in order to restrict the upward movement of the heat storage member 20, the concave portions 32 b that engage with the heat storage member 20 from above are provided on the tray 30, so that the heat storage member 20 can be reliably held on the tray 30. This is extremely advantageous in safely performing cooking work and food providing work.

  Furthermore, the heat storage member 20 is composed of a main body 21 that contacts the bottom surface of the plate 10 and two protrusions 22 that extend outward from the outer peripheral surface of the main body 21 in the horizontal direction. Since each concave-shaped part 32b of 30 engages, the temperature of each protrusion part 22 becomes lower than the temperature of the main-body part 21, and it is very advantageous in reducing the heat transmitted from the heat storage member 20 to the saucer 30. It is.

  In addition, since the lower heat insulating member 40 is provided between the lower surface of the heat storage member 20 and the tray 30, and the upper heat insulating member 50 is provided between the upper surface of each protrusion 22 of the heat storage member 20 and the tray 30, This is extremely advantageous in reducing the heat transferred from the heat storage member 20 to the tray 30.

  In the present embodiment, the projections 22 are formed so as to extend only outward in the horizontal direction from the main body 21. However, as shown in FIG. 11, the horizontal direction of the projections 22 of the heat storage member 20 is shown. It is also possible to form the inner part 22a narrower than the horizontal outer part 22b. Here, the horizontal outer side portion 22 b is engaged with each concave portion 32 b of the tray 32. Thereby, the heat transmitted to the horizontal direction outer side part 22b from the main-body part 21 is reduced, and deterioration of the saucer 30 by the heat transmitted from the thermal storage member 20 can be reduced more.

  Moreover, although what formed the plate 10 from the steel material was shown in this embodiment, it is also possible to use the plate 60 formed from aluminum and a steel material. Specifically, as shown in FIG. 12, a plate 60 formed of an aluminum plate 60b in which a steel material 60a is laminated on both sides can be used. Thereby, since the steel material 60a is laminated | stacked on both surfaces, the plate 10 can be heated by the electromagnetic induction heater IH. Moreover, since the aluminum plate 60b is used as a base material, the weight of the plate 10 can be reduced.

  In the present embodiment, the heat insulating members 40 and 50 are formed from a combination of carbon fiber and aluminum. However, the heat insulating members 40 and 50 are formed from a heat-resistant resin such as fluororesin and aramid resin, or an inorganic material such as glass fiber. It is also possible to do.

  In the present embodiment, the through hole 21a of the heat storage member 20 is formed with a diameter of 60 mm or more. However, the same effect can be expected even with a diameter of 60 mm or less depending on the specifications of the electromagnetic induction heater IH.

  In the present embodiment, the slit 20b of the heat storage member 20 is formed with a width of 1 mm or less, but the same effect can be expected even when the slit is 20 mm or more.

  Moreover, in this embodiment, although what provided the through-hole 21a in the approximate center part of the main-body part 21 was shown, the position of the through-hole 21a is not restricted to the center part of the main-body part 21. FIG.

Side surface sectional drawing of the dish for food heating which shows one Embodiment of this invention Top view of food heating dish Top view of a saucer on which a heat storage member is placed Perspective view of heat storage member Plan view of bottom side member of saucer Bottom view of upper surface side member of saucer Side sectional view of heat storage member and tray before assembly Cross-sectional side view of the main part of a food heating dish Side cross-sectional view of a dish for heating food when cooking Side cross-sectional view of a food heating pan when serving food The principal part top view of the thermal storage member which shows the modification of the protrusion part in this embodiment Side surface sectional drawing of the principal part of the dish for food heating which shows the modification of the plate in this embodiment

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 ... Plate, 20 ... Thermal storage member, 21 ... Main-body part, 21a ... Through-hole, 22 ... Protrusion part, 22a ... Horizontal direction inner part, 22b ... Horizontal direction outer part, 30 ... Receptacle, 31 ... Bottom side member, 31a ... Recessed portion, 32 ... upper surface side member, 32a ... inner hole, 32b ... recessed portion, 40 ... lower heat insulating member, 41 ... cloth material, 42 ... sheet-like member, 50 ... upper heat insulating member, 51 ... cloth material, 52 ... Sheet-like member, 60 ... plate, 60a ... steel material, 60b ... aluminum plate.

Claims (8)

For food heating, comprising a plate on which food is placed, a heat storage member in contact with the bottom surface of the plate, and a tray on which the heat storage member is placed, and heated from below by heating means using electromagnetic induction to cook the food In the dish
While forming the plate and the heat storage member from a material that can be heated by electromagnetic induction,
The heat storage member is provided with at least one through hole penetrating the heat storage member in the vertical direction and exposing the bottom surface of the plate downward from the heat storage member, and at least one slit penetrating the heat storage member in the vertical direction. And food heating dish. Food heating pan according to claim 1, characterized in that formed so as to extend the slit in the circumferential direction of the through hole. According to claim 1 or 2, wherein the food heating pan, characterized in that a heat insulating member between the heat storage member and pan. The food heating dish according to claim 3 , wherein the heat insulating member is formed by superposing a cloth material made of carbon fiber and a sheet-like member made of aluminum. The food product according to claim 1, 2, 3, or 4 , wherein the receiving plate is provided with an engaging portion that engages with the outer peripheral portion of the heat storage member from above so as to restrict the upward movement of the heat storage member. Dish for heating. The heat storage member is composed of a main body part that contacts the bottom surface of the plate, and two or more projecting parts that extend outward in the horizontal direction from the outer peripheral surface of the main body part,
The food heating dish according to claim 5 , wherein the engaging part of the tray is formed so as to be engaged with each projecting part of the heat storage member from above. The food heating dish according to claim 6, wherein the protrusions are formed such that the inner side in the horizontal direction is thinner than the outer side. The plate for food heating according to claim 1, 2, 3, 4, 5, 6 or 7 , wherein the plate is formed of an aluminum plate having steel materials laminated on both sides.

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